FILLET OF PORK WITH COCONUT CURRY AND MANGO CHUTNEY

Assemble these supplies:

• 175 g (6 oz) tenderloin of pork
• 2 teaspoons oil
• 1 small onion, peeled and finely chopped
• 1 teaspoon madras curry powder
• 25 g (1 oz) cream of coconut dissolved in
• 3 tablespoons boiling water
• salt
• freshly ground black pepper
• 2 tablespoons plain unsweetened yogurt
• 3 teaspoons mango chutney

To garnish:

• coriander leaf

Preparation time: 10 minutes
Cooking time: 20 minutes

Steps in preparation: 

1. Cut the tenderloin into 3 pieces, place-between 2 sheets of greaseproof paper or cling film and flatten out slightly with a rolling pin.
2. Heat the oil in a small frying pan and fry the pork for 1 minute on each side. Remove the pork from the pan.
3. Add the onion to the pan, cook for 2 minutes, then add the curry powder and cook for a further minute.
4. Pour in the dissolved cream of coconut and season with salt and pepper. Return the pork to the pan, bring to the boil, cover and simmer for 15 minutes, stirring occasionally. Add the yogurt.
5. Place the pork on a warmed plate, pour the sauce over and top each piece of pork with a teaspoon of mango chutney. Garnish and serve.